Georgian-style cabbage with beets

Georgian-style cabbage with beets is prepared by fermenting (souring) the ingredients. The beet here plays not only the role of a flavor additive but also a color regulator – the more there is in the jar, the richer the color the crispy, piquant cabbage will acquire. Herbs and original spices will emphasize the Caucasian accent of the finished product.

Yield: 1 jar (3 liters).

Preparation time: 4-8 days (it all depends on the room temperature (in hot weather, fermentation will proceed faster)).

Calories: 29 kcal per 100 grams of the dish.

Cuisine: Georgian.

Ingredients

• cabbage – 1 kg;
• water – 1.5 L;
• white sugar – 20 g;
• rock salt – 30 g;
• beet – 350-400 g;
• garlic – 6 cloves;
• allspice – 6 peas;
• coriander seeds – 0.5 tsp;
• bay leaf – 2 pcs;
• fresh parsley – large bunch;
• chili pepper – 1 pc.

Preparation

1. Prepare the ingredients for making Georgian-style cabbage with beets. If desired, you can slightly reduce the bunch of parsley and add some cilantro. Choose cabbage with firm leaves of good quality. The spiciness of the preparation can be adjusted with chili pepper by decreasing or increasing the suggested amount. Vegetables can be fermented in any container made of glass, stainless steel, or enamel; however, it is most convenient to do this in a regular three-liter jar.

2. Cut the cabbage into segments that expand towards the edges, making sure to include a bit of the core (it will hold the piece intact and it will be easier to serve the preparation on the table).

3. Chop the parsley not too finely.

4. Peel the beet and cut it into slices of 0.5 centimeters. Then, cut it into fairly thick strips. They will also ferment and will be nice to eat; moreover, the overall beet mass will not overpower the taste of the cabbage at all.

5. In a separate bowl, mix the parsley, beet, coriander seeds, and allspice.

6. Finely chop the chili pepper and add it to this mixture.

7. Pour about a third of the prepared mixture into the bottom of a clean dry jar.

8. Next, tightly pack several segments of cabbage.

9. Cover it with the remaining half of the green-maroon mixture.

10. On top, arrange a random portion of the chopped garlic cloves (you can put all the cloves at once).

11. Fill the entire jar in the same manner.

12. One piece of cabbage (preferably the largest) should be pressed down on top – it will serve as a stopper and will prevent the contents from rising, floating out of the brine.

13. Prepare the brine by combining salt, bay leaves, and sugar in the water. Boil everything on the stove for about 5 minutes, so the bay leaves can release their aroma, after which they can be discarded.

14. Pour the hot brine into the jar all the way to the top.

15. Place a plate under it as the liquid may leak during fermentation. Cover the jar with a lid, but do not screw it tight. Leave it to sit in the room for a few days. The duration of souring will determine itself in the process.

16. After a day, the brine will acquire a delicate pink hue, but fermentation has not yet begun.

17. On the second day, a dark maroon hue will already appear.

18. And fermentation will begin with the release of air bubbles. Sometimes you can gently press down the top piece of cabbage. When bubbles stop forming, the fermentation process is complete. You can also taste a cabbage leaf. If the room is not very warm, souring may take up to 8 days. Transfer the finished preparation to the fridge.

Georgian-style cabbage with beets can be stored in a cool place (in a cellar or refrigerator) for quite a long time – up to a month (but that’s unlikely – it will definitely be eaten right away). Such a preparation can be served with meat, fish, or any side dish. It’s very tasty, give it a try!